"Focaccia is suitable for every time of day and year. It can be taken for a picnic or to school as part of a lunch, or it can be had as a starter at dinnertime."
Submitted by Silvia Pietrangeli, owner of property 69548 in Rome.
Serve with:
Great on its own, but can also be served as part of antipasti, together with ham, salami and cheeses.
Ingredients (serves 6)
For the bread:
500g flour
300ml water
10g sugar
1 packet (7g) dry yeast
2 tbsp salt
2 tbsp extra virgin olive oil
7 cherry tomatoes, cut in half
½ onion, finely sliced
Oregano
How to cook this dish
Combine the water and yeast with the flour.
Add salt, but only after adding the yeast.
Knead the mixture for 20 minutes, knocking down the dough on the table.
Leave to rise for 45 minutes, until the dough doubles in size.
Grease a baking dish and place the dough in it without touching it too much.
Place the tomatoes on the dough, heads up.
Spread the onions evenly over the dough.
Season with oil, salt and oregano.
Bake for 40 minutes in a preheated oven at 220°C.
Property 69548
Property 69548 is a selection of three elegant, light and sunny apartments in the exclusive Parioli district of Rome. Located in a 1950s building on the ground floor, they are tastefully decorated with antiques and offer a great base from which to discover all the historical sights of Rome.
